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Sweet Potato Cinnamon Bread

Sweet potato cinnamon bread with a tender crumb and a cinnamon-sugar swirl through the center. Bakes up with a lightly glistening cinnamon sugar crust on top for an aromatic slice every time.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup sweet potato puree (roasted and mashed)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.33 cup sour cream
  • 1 tsp vanilla
Cinnamon swirl
  • 0.33 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep the oven and batter
  1. Preheat oven to 350F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Whisk sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, sour cream, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined.
Add the swirl and topping
  1. Pour half the batter into the greased loaf pan, then drizzle the cinnamon swirl mixture over the surface.
  2. Add the remaining batter, then swirl with a knife to marble the cinnamon through.
  3. Sprinkle cinnamon sugar over the top.
Bake
  1. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean.

Notes

Pro tip: swirled loaves bake best when you don’t overmix—stop as soon as the dry streaks disappear to keep the crumb tender. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices in a freezer-safe bag up to 2 months. For a lighter option, use low-fat sour cream and reduce the vegetable oil by 2 tbsp while keeping the bake time the same.